Bacon Crusted Pork Tenderloin to Woo Picky Food Snobs

Are your kids generally open to trying new things at the dinner table? At dinner time, my kids lose all trust in me, approaching the table with betrayal in their eyes, as if I’m trying to poison them, clearly still reeling from that sweet potato with turkey baby food jar I tried to feed them when they were toddlers.

I’m a huge fan of pork, specifically pork tenderloin, as a cheap, tasty and easy dinner solution. A pork tenderloin is cheaper than chicken breasts or steak, and requires a lot less fuss to get on the table. Just pop it into the oven with a little sauce or seasoning and 30 minutes or so later, dinner is ready.

CSA produce is clearly poison, right?

But my kids are not exactly sold on the concept of pork, the other white meat.

Last night, when they came to the table, and found the unfamiliar meat sitting on a platter, they frowned, moaned and complained, “What is that? What new yucky thing did you make for us tonight Mom? Why couldn’t you make us a nice filet mignon or some sous vide lamb chops?” I kid you not. I couldn’t make this stuff up. This is what my foodie snob kids request. Any day now they’re going to add truffles and foie gras to their shopping list demands, along with Spongebob Mac & Cheese and Oreo Cakesters.

Carnivore Bella kissing a lamb chop made in the Sous Vide Demo unit.

I had anticipated their reaction, and I was ready to address it with the help of my other favorite pork product: bacon. Like some sort of picky food specialist, I coated the tenderloin with bacon, shallots, and breadcrumbs. Every bite was tender, juicy, and topped with a delicious bacon-y crunch. I was sorely tempted to lick the plate, just like my kids were doing.

With a little bacon help, I am nothing short of invincible.

In the picky eater war, Bacon Crusted Pork Tenderloins are almost like not playing fair.

In a large saucepan over medium-high heat, begin sauteing the bacon. 30 seconds later, once the bacon has rendered a little fat, add the shallots. Saute until the shallots are soft and the bacon is lightly browned.

Remove from heat and toss in the bread crumbs, stirring thoroughly to absorb all the decadent bacon grease.

Roll the tenderloins in the seasoned bread crumbs, one at a time. Place them side by side in a large Pyrex pan. Scrape the remaining breadcrumbs on top.

Place in the oven and cook for about 30 minutes, until an internal meat thermometer reads 160 degrees. Begin testing at 20 minutes to make sure you don’t overcook the tenderloin. There are few things more dry and chewy than an overcooked pork tenderloin.

[…] The Bacon Crusted Pork Tenderloin was another winner. I’m giving it 4 out of 5 stars – although when I tried it I was pretty congested so I don’t know that I was able to taste all the flavor! Jeremy really liked it and we love to use pork tenderloin! I actually used less meat than the recipe suggested and divided it into 4 portions instead of 2 because that’s a lot of pork for us! So I think it will go a pretty long way! It will be interesting to see how this is after it’s been frozen. […]

This looks and sounds so delicious… we so wish we could eat more pork but it gives our son’s eczema a FIT! So we have to always make sure we have something else for him if we do have it. 🙁 We’ll have to try this one though!